Peach, Proscuito & Brie Tart

• Meat

  • 4 strips Prosciutto

• Produce

  • 3 Peaches

• Condiments

  • 4 tbsp Honey

• Bread & Baked Goods

  • 1/2 package Puff pasty

• Dairy

  • 1/2 Brie, medium round

• Other

  • 4 tbsp Balsamic reduction

Found on cookswithcocktails.com

Description

Ingredients

• ½ package puff pasty
• 3 peaches
• 4 strips of prosciutto
• ½ a medium round brie (6 inches across)
• 4 tbsp honey
• 4 tbsp balsamic reduction

Directions

• Cut the peaches in half, take out the pit and then cut into ¼ inch slices. Set aside.
• Preheat your oven to 350 degrees.
• Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Pick up the pastry and place it on a parchment lined baking tray. Repeat with the second half of puff pastry. (trust me, you want two of these)
• Using the knife, score the edges of the puff pastry about ½ an inch from the edge all the way around.
• Cut the round of brie in half and then cut off all the wax around the edges (unless you like to eat that part). Cut the cheese into ¼ inch thick slices.
• First lay the brie on the tart evenly spaced. Dont cover the whole pastry, leave some room in between slices.
• Next lay the peach slices on the brie and follow with chunks of the prosciutto. Just tear the proscuitto slices up with you hands to place on the tart.
• Drizzle ½ the honey on top of the tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.
• Remove the tart from the oven, drizzle with the remaining honey and some balsamic reduction.
• Cut into pieces and serve right away.